牦牛乳清中α-乳白蛋白与β-乳球蛋白的热聚合反应

摘要

Effect of yak whey proteins content and formations at different heat-treatment temperature (60～90 ℃) and heat-treatment time (10～30 min) were analyzed by SEC-HPLC.Protein aggregation was appeared at heating temperature 80 and 90 ℃ but the content was significant difference.The content of protein aggregation was increased with heating temperature and heat-treatment time increase,meanwhile the content of α-Lactalbumin andβ-Lactoglobulin was decreased markedly.Aggregation was not appeared at heating temperature below 80 ℃ because aggregation was formed at heating temperature above β-Lactoglobulin denaturation temperature.The results indicate that β-Lactoglobulin play dominant role in whey protein aggregation.%通过使用体积排阻色谱法检测不同加热温度和不同加热时间对牦牛乳清蛋白形态及质量分数变化的影响.当加热温度达到80～90℃溶液中蛋白发生了不同程度的聚合,蛋白聚合质量分数随着加热温度及加热时间的增长呈现上升趋势,同时α-乳白蛋白与β-乳球蛋白含量明显降低.当加热温度未达到80 ℃时,溶液中没有蛋白聚合的产生.结果表明,当加热温度高于β-乳球蛋白的变性温度会导致蛋白聚合的产生,同时表明-乳球蛋白在蛋白聚合中起主导地位.